Re: N.T. & WAPF newbie-broth

[Guest guest]

Broiler is a young bird, stewing hen is a tough old bird (but one

that has had a chance to develop some chicken flavor and the

collegen that will make good gelatinous broth.)

Be sure that the bones stay under the water to avoid

that " overcooked " aroma.

I don't know what you mean by " the differnce in fat types " .

Connie H.

--- In , " Lynda " <lstauchus@w...>

wrote:

> Hiya,

> My name is Lynda, and I've been trying to perfect my broth to use

as a

> base for multiple meals. I use pastured chickens, and the slow

cooker

> with ACV. I put the pot on low and leave it overnight until I get

the

> urge to deal with the bones. (EEww) Usually about 24hrs. I've

noticed a

> funny earthy/oily smell. What am I doing wrong? Over cooking it? I

> thought the longer the better? I still end up pulling the meat

off!? Is

> this just the difference in fat types?

>

> What's the difference between a broiler and stewing hen?

> Any advice?

> Thanks,

> Lynda from Michigan

[Guest guest]

Lynda,

Don't know if this matters to you, but if you are making stock, you use bones,

and if you are making broth, you use meat. I only use leftover bones when

making my stock (with whatever little bit of meat is left on them). If you are

using a whole chicken or chicken parts, I would first make a meal out of that,

cooking it for an hour or so-chicken and noodles, chicken and dumplings etc.

THEN, I would use the bones to make stock like you described. I see it as the

first step in making those multiple meals!

Kathy

[Guest guest]

that's an interesting differentiation, Kathy. I always wondered what

the difference was between stock and broth. i would much rather do it

that way because i find that the chicken meat isn't as tasty after i

cook the heck out of it for my stock!

thanks!

lisa

> Lynda,

>

> Don't know if this matters to you, but if you are making stock, you

use bones,

> and if you are making broth, you use meat. I only use leftover bones

when

> making my stock (with whatever little bit of meat is left on them).

If you are

> using a whole chicken or chicken parts, I would first make a meal

out of that,

> cooking it for an hour or so-chicken and noodles, chicken and

dumplings etc.

> THEN, I would use the bones to make stock like you described. I see

it as the

> first step in making those multiple meals!

>

> Kathy